Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

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Gift Certificates for Cooking Classes

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

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$120 Gift Certificate & Options

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Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

small orders (1-3 books)

Shipping Options

4 books or more shipped

Buy 4 or more - Free Shipping Offer

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Buy 4 or more - Pick up at Rustico & Save

You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

An Italian Feast-

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with a pink beet puree' and sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. And from the kitchen of my very own grandmother in central Milan, Lombardy, we'll bake a chocolate cake with a touch of cinnamon and lemon zest, a family favorite topped with a cloud of whipped Mascarpone cream.

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$110 | An Italian Feast | Friday November 2, 6PM to 9PM

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Techniques learned:

Lunch in Northern Italy -

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, tossed with a red wine-laced tomato sauce. Next, we'll roast chicken with white wine, herbs, onions, and cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; roasted wild mushroom risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

Options for this class

$110 | Lunch in Northern Italy | Saturday November 3, 12PM to 3PM

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Techniques learned:

Autumn in Milan -

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook chicken with plenty of herbs, garlic, and a balsamic vinegar reduction until meltingly tender and juicy, and serve it with a medley of roasted fall vegetables and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

Options for this class

$110 | Autumn in Milan | Friday November 9, 6PM to 9PM

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Techniques learned:

Fresh Pasta Workshop: Autumn Favorites -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. We'll make hand-shaped quills called garganelli from Emilia-Romagna, tossed with Bolognese-style ragu; from Trentino-Alto Adige, chive-scented bread gnocchi known as canederli, sauteed in a fragrant sage butter sauce; and from Lombardy, delicate egg tagliatelle baked with spinach and Parmigiano until crispy and golden around the edges. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

Options for this class

$110 | Fresh Pasta Workshop: Autumn Favorites | Saturday November 10, 12PM to 3PM

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Techniques learned:

Fall Flavors of Italy-

This brand new menu features five elegant crowd-pleasers ideal for entertaining, as they can be prepared mostly ahead: handmade pasta, rosy filet mignon, a creamy souffle, savory Brussels sprouts, and a decadent chocolate-laced bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet, as are roasted Brussels sprouts with garlic and lemon. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

Options for this class

$110 | Fall Flavors of Italy | Friday November 16, 6PM to 9PM

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Techniques learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a pasta I sampled in Puglia, featuring briny mussels, clams, and shrimp in a wine-laced tomato sauce. We'll cook delicate filets of branzino Sicilian-style with pine nuts, raisins, tomatoes, and olives, and serve a heavenly shrimp and asparagus risotto, and cheese-stuffed zucchini, alongside. We'll finish up with a decadent Ricotta cheesecake in hazelnut-brown sugar pastry crust, the perfect finale to our seaside feast.

Options for this class

$110 | Italian Seafood Feast | Saturday November 17, 12PM to 3PM

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Techniques learned:

Italian Classics -

This new menu features a virtual taste journey across Italy's regions. We'll begin our feast with hearty tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with southern Ital's beloved broccoli raab in garlic-chili oil; we'll share a trick that makes broccoli raab sweet and silky. We'll top chicken cutlets with Prosciutto, sage, and Provolone, and sauce them with a heady reduction fragrant with shallots, garlic, and herbs; a simple side of roasted fennel showered with Parmigiano and a sumptuous risotto laced with fresh herb pesto complement the chicken. And for dessert, a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our northern Italian feast.

Options for this class

$110 pp | Italian Classics | Friday November 30, 6PM to 9PM

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Techniques Learned:

Tuscan Holiday Classics -

Get ready for an unforgettable Tuscan menu just perfect for the holidays. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests. Our main course is a stunning chicken involtino (bundle in Italian) stuffed with fresh Ricotta, spinach, and Parmigiano, dredged in egg, rolled in sesame seeds for extra crunch and flavor, and baked rather than fried, just perfect with a refreshing tomato salsa accented by sweet basil, a side of pillowy potato gnocchi, and some roasted vegetables. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with colorful berries.

Options for this class

$110 | Tuscan Holiday Classics | Saturday December 1, 12PM to 3PM

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Techniques learned:

Italian Seafood Feast for the Holidays -

Join us for a brand new class and learn to prepare five classic Italian dishes honoring the tradition of fish and seafood for the holidays. First we'll make a traditional fish soup; known as zuppa di pesce in Italy, it is a lovely starter to a holiday feast, especially spooned over garlic-rubbed bread to sop up the delicious juices. Next up: Mediterranean sea bass cooked Neapolitan-style, with a savory medley of tomatoes, capers, garlic, and capers. A side of shrimp-studded risotto and elegant roasted asparagus makes a beautiful complement to the fish. And for dessert, we'll bake our favorite crumbly, buttery, nut- and fig-stuffed pastry.

Options for this class

$110 | Italian Seafood Feast for the Holidays | Friday December 7, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday December 8, 12PM to 3PM

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Techniques learned:

Italian Holiday Favorites -

This menu has it all: an intensely flavorful layered focaccia, light-as-air fresh pasta, elegant filet mignon, succulent vegetables, and a dessert as beautiful to look at as it is delicious to eat. We'll begin by making an egg-and-oil-enriched yeast dough for a classic pizza rustica; this may be an Easter favorite in many Italian households, but it is a splendid first course (or even finger food) for the holidays. Next up, we'll combine potatoes and spinach to make delicate gnocchi that marry beautifully with a creamy Gorgozola cheese sauce. Roasted filet mignon in a deep, luscious red wine sauce is the main course for this winter feast; a side of slow-roasted cauliflower completes the plate perfectly. And for dessert, we'll bake buttery miniature tarts filled with whipped Mascarpone mousse and fresh raspberries.

Options for this class

$110 | Italian Holiday Favorites | Friday December 14, 6PM to 9PM

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Techniques learned:

Holiday Baking Workshop: Sweets for The Holidays -

Hands-On Workshop:

Lunch menu:

I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate Ricotta cookies glazed with a lemony icing. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...

Options for this class

$110 pp | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 15, 12PM to 3PM

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Techniques Learned:

Italian Home Cooking -

  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Caramelized Cauliflower with Smoked Mozzarella & Nutmeg
  • Decadent Marzipan Cake

Here's a menu that exemplifies Italian home cooking at its best: simple but deeply flavorful, each dish highlighting one essential ingredient and treating it with respect and restraint. We'll begin our autumn feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a rosemary-infused red wine glaze, complemented by a side of roasted cauliflower and Parmigiano-dusted roasted asparagus. For dessert, we'll master the art of making the lightest, most decadent almond paste cake ever.

Options for this class

$110 pp | Italian Home Cooking | Friday January 18, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Working with almond paste

Fresh Pasta Workshop: Winter Favorites -

  • Spinach & Ricotta Gnocchi in Sage-Scented Butter
  • Tagliatelle with Peas, Saffron, & Prosciutto
  • Cavatelli with Roasted Wild Mushrooms, Asparagus, & Parmigiano Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in sauce featuring fresh peas, Prosciutto, and saffron; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday January 19, 12PM to 3PM

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Techniques Learned:

  • Infusing sage butter
  • Making saffron cream sauce
  • Handling spinach gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Cutting tagliatelle
  • Shaping cavatelli

Northern Italian Feast -

  • Butternut Squash Gnocchi with Sage-Infused Butter
  • Truffled Chicken Bundles with Mushrooms, Fontina, & White Wine
  • String Beans with Sundried Tomatoes & Thyme
  • Rosemary-Scented Potato & Goat Cheese Torte
  • Chocolate Chunk Bread Pudding with Warm Caramel Sauce & Vanilla Whipped Cream
In this new class, we'll prepare five fabulous dishes that draw on the best of northern Italian home cooking from four distinct regions of Italy. From Lombardy, delicate gnocchi featuring roasted butternut squash; getting the dough just right for these gnocchi is not easy, and I'll show you just how to handle it so you don't overwork it or make the gnocchi heavy instead of ethereally light. From Piedmont, slow-cooked chicken stuffed with wild mushrooms, cheese, and a hearty dose of white wine, splashed with truffle oil just before serving. From Emilia-Romagna, string beans roasted with slivered sundried tomatoes and garlic, a colorful side dish that warms any winter table. From the Umbrian countryside, a golden potato torte flavored with goat cheese, Parmigiano, and fresh rosemary. And from a friend's kitchen in Milan, addictive chocolate-studded bread pudding topped with a warm, rum-spiked caramel sauce; add a tuft of vanilla-scented whipped cream, and there's nothing homier or more comforting in the chilly months!

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$110 pp | Northern Italian Feast | Friday January 25, 6PM to 9PM

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Techniques Learned:

  • Handling delicate gnocchi dough
  • Stuffing chicken
  • Using truffle oil
  • Caramelizing vegetables
  • Making potato torte
  • Whipping fresh cream
  • Making caramel sauce

Neapolitan Pizza Class -

  • Make your own custom Pizza - choose from dozens of toppings, plus:
  • Classic Pizza Margherita
  • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
  • Pizza Dolce with Apricot & Chocolate

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

BONUS: Free pizza dough to take home after class!!

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

Options for this class

$110 | Neapolitan Pizza Class | Friday February 1, 6PM to 8:30PM

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Techniques learned:

  • Working with yeast
  • Kneading dough
  • Shaping pizza
  • Controlling oven temperature
  • Ideal pizza topping ratios
  • Incorporating bread-making into a busy schedule

Roman Trattoria Cooking -

  • Handmade Tagliatelle with Peas, Prosciutto, & Cream
  • Chicken Cacciatora
  • Roasted Broccoli with Garlic
  • Braised Chickpeas with Spinach
  • Panna Cotta with Berry Coulis

When in Rome, do as the Romans do... but why not do the same right here in New York City? Cook, eat, and enjoy a day of fabulous food Roman-style in this brand new cooking class devoted to the pleasures of the Roman table. We'll prepare five classic trattoria dishes from Rome's venerable eateries, then sit down to savor our meal with wine. You'll begin by learning to make perfect fresh pasta: rolled out thin, cut into delicate strands, our tagliatelle will be sauced with a flavorful combination of peas, Prosciutto, and cream embellished by Parmigiano. As a main course, we'll slow-cook tender chicken thighs with a rich herb-scented tomato sauce; we'll roast broccoli with plenty of garlic; and we'll braise chickpeas with silky spinach, onions, and sage. Our dessert is a timeless Italian classic: smooth, vanilla-scented panna cotta, as luscious a spoon dessert as any you'll ever taste.

Options for this class

$110 pp | Roman Trattoria Cooking | Saturday February 2, 12PM to 3PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Cutting tagliatelle
  • Making a cream sauce for pasta
  • Making a tomato sauce
  • Roasting vegetables
  • Slow-cooking chickpeas
  • Making creamy panna cotta
  • Making berry coulis

Entertaining Italian-Style -

  • Crispy Goat Cheese Ravioli with Caramelized Fennel, Pears, & Honey-Balsamic Drizzle
  • Fennel-, Chili-, and Rosemary-Rubbed Filet Mignon in Red Wine Glaze
  • Roasted Broccoli with Garlic & Chili
  • Chive-Scented Ricotta Gnocchi with Aromatic Sage Butter
  • Flourless Hazelnut-Chocolate Cake with Warm Chocolate Sauce

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, served stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted broccoli and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a flourless chocolate cake, especially when hazelnut flour and rum are folded into the batter.

Options for this class

$110 | Entertaining Italian-Style | Friday February 8, 6PM to 9PM

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Techniques learned:

  • Working with wonton wrappers
  • Caramelizing fennel & pears
  • Making balsamic glaze
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting string beans
  • Making light Ricotta gnocchi
  • Infusing butter with herbs
  • Making flourless chocolate cake
  • Whipping cream

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday February 9, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti

Valentine's Cooking Class -

  • Handmade Cavatelli with Roasted Broccoli & Crispy Bread Crumbs
  • Chicken Morsels in Balsamic-Honey Glaze
  • String Beans with Sundried Tomatoes & Thyme
  • Tuscan Three-Cheese Torte
  • Molten Chocolate Cake with Vanilla Whipped Cream & Dark Chocolate Sauce

Book now, before class sells out! Join us for our annual Lovers' cooking class and enjoy a relaxed, interactive hands-on cooking class followed by a full sit-down meal with wine. When you arrive, we'll serve Prosecco and finger foods. Once you're in our spacious, state-of-the-art kitchen, you'll cook with other couples, learning to make an elegant menu that features handmade pasta, succulent chicken, savory string beans, a creamy cheese torte, and the most seductive chocolate dessert ever. Note: Gift certificates are not accepted for this class.

Valentine's Feast for 2 people | Thursday February 14, 6:30 PM to 9PM

$335 Valentine's Cooking Class for 2 people including 2 aprons and 1 copy of The Best Pasta Sauces Cookbook | Thursday February 14, 6:30 PM to 9PM


$295 Valentine's Feast for 2 people class only (no apron no book)| Thursday February 14, 6:30 PM to 9PM

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Techniques Learned:

  • Making cavatelli pasta
  • Roasting vegetables
  • Making a balsamic glaze
  • Slow-cooking chicken
  • Roasting string beans
  • Making a savory Tuscan cheese torte
  • Baking molten chocolate cake
  • Whipping cream

Rustic Favorites -

  • Mom's Potato Gnocchi with Amatriciana Sauce (Pancetta, Onion, & Tomato)
  • Tender Chicken Morsels with Artichokes, Olives, & White Wine
  • Roasted Asparagus with Parmigiano
  • Savory Spinach & Artichoke Bread Pudding
  • Nonna's Chocolate Cake with Cinnamon-Mascarpone Whipped Cream

Rustic cooking is often the most satisfying to eat: pitch-perfect flavors, straight-forward techniques, and flawless ingredients combine to create a sumptuous menu from all corners of Italy in this brand new menu. We'll start off by making my mom's foolproof potato gnocchi, as light and airy as the best gnocchi should be. We'll sauce our gnocchi with a delicately spiced amatriciana sauce from Rome, so good showered with freshly grated Pecorino Romano! Next up: succulent chicken morsels in a heady balsamic vinegar reduction, served with a side of roasted string beans and a cheesy, savory vegetable bread pudding. And for dessert, we'll bake my nonna Eva's classic chocolate cake, still my favorite chocolate cake after years of trying every chocolate cake that comes my way.

Options for this class

$110 | Rustic Favorites | Friday February 15, 6PM to 9PM

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Techniques learned:

  • Making light, airy potato gnocchi
  • Perfecting a tomato-based pasta sauce
  • Roasting chicken
  • Making a white wine sauce
  • Roasting vegetables
  • Making savory bread pudding
  • Making a cocoa-based, light chocolate cake
  • Whipping cream

Flavors of the Italian Riviera -

  • Cheese-Filled Focaccia from Recco
  • Mom's Foolproof Potato Gnocchi in Basil Pesto
  • Mediterranean Sea Bass (aka Branzino) with Artichokes, Pine Nuts, & Lemon
  • Herb- & Cheese-Stuffed Zucchini
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

My family has had a home on the Italian Riviera since the 1960s, so we've spent most of our summers there. The cooking of this area is delicate, relying on fresh herbs, mild cheeses, wild greens, and plenty of vegetables for sustenance and flavor. In this new class, we'll prepare five typical dishes from the towns of Recco, Genoa, and Camogli, three pearls along the Mediterranean. We'll start off by making an elastic, supple dough for cheese-filled focaccia, a specialty of Recco; Italians travel hours to a specific restaurant in this tiny seaside town just for a taste of its famous focaccia. Next up, my mom's foolproof potato gnocchi, so easy to make once you know the basic formula (and also what NOT to do when handling the soft dough); Genoa's basil pesto, justly world-famous, is the sauce for these ethereal potato pillows. Our main course is a fresh filet of Mediterranean sea bass with pine nuts, artichokes, and olives, traditional fare around Genoa, so good served with a side of herb-and-cheese stuffed zucchini. Our dessert, from the town of Camogli, features apples, amaretto cookies, and amaretto liqueur combined in an unusual way to create a moist, deeply fragrant apple cake that will transport you to Italy with just one bite.

Options for this class

$110 pp | Flavors of the Italian Riviera | Saturday February 16, 12PM to 3PM

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Techniques Learned:

  • Making unyeasted dough for flat, filled focaccia
  • Stretching focaccia dough by hand
  • Making potato gnocchi
  • Making basil pesto
  • Roasting fish
  • Blanching and stuffing zucchini
  • Making whipped cream
  • Baking moist apple cake

Taste of Sicily & Naples -

  • Sfincioni (Sicilian Pizza with Artichokes, Tomatoes, & Caciocavallo)
  • Fresh Cavatelli Pasta with Roasted Grape Tomatoes, Arugula, & Ricotta Salata
  • Mediterranean Sea Bass (Branzino) with Pine Nuts, Olives, & Raisins
  • Caramelized Fennel with Parmigiano
  • Light-as-Air Limoncello & Berry Mousse

If you love bright, bold flavors, this class is for you. We'll explore the traditional cooking of Naples and Sicily, magical places with a long history of creating some of Italy's most famous dishes. We'll begin by making a soft, supple yeasted dough for Sicily's beloved sfincioni, a tomato-, artichoke-, and cheese-topped pizza that is usually sold by the slice in the streets of Palermo. Next up: Fresh pasta with a fragrant roasted tomato sauce, a dish made by home cooks thorough southern Italy, embellished by fragrant basil in true Neapolitan style. We'll roast filets of branzino (Mediterranean sea bass) with pine nuts, olives, and raisins, a Sicilian specialty that hails back to when Arabs ruled the island. We'll roast fennel until creamy tender, a favorite across Italy, and finish up with a Limoncello-spiked mousse with fresh berries that would make any Neapolitan proud.

Options for this class

$110 pp | Taste of Sicily & Naples | Friday February 22, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Making pizza dough
  • Making tomato sauce
  • Making cavatelli pasta
  • Roasting branzino
  • Roasting vegetables
  • Whipping cream
  • Making limoncello mousse

Essentials of Italian Cooking -

    • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
    • Chicken Cacciatora with Tomatoes, Capers, & Garlic
    • Mom's Slow-Roasted Fennel Gratin
    • Old-Fashioned Polenta with Mascarpone & Chives
    • Chocolate-Hazelnut Biscotti

    This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

    Options for this class

    $110 pp | Essentials of Italian Cooking | Saturday February 23, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Shaping and filling cannelloni
  • Making roux
  • Making bechamel sauce
  • Making tomato sauce
  • Caramelizing vegetables
  • Making creamy polenta
  • Baking biscotti

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above